Eggplant and Jerusalem artichoke purée
- 1 large eggplant
- 4 cloves garlic, chopped
- ½ cup Jerusalem artichoke powder
- 2 tablespoons olive oil
- 4 tablespoons fresh coriander, chopped
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon grilled sesame seeds
Place the eggplant on a baking tray lined with aluminum foil. Prick the eggplant all over with the tynes of a fork. Bake at 400°F for 45 minutes or until the skin is blackened.
Dice the eggplant and add the other ingredients.
Place the purée in a bowl and season with sesame seeds. Serve with bread, pita, chips, vegetables, etc.Go back to Recipes